During the summer, nothing was more delicious than a sandwich spread with aubergine dip; that’s why I’m showing you how to make the grilled eggplant dip recipe and how we cooked it in Transylvania.
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I like eggplant recipes, so I make them very often, and I recommend you try them too, like the best-breaded eggplant recipe or the best eggplant casserole recipe. But I often make this recipe that I present to you today.
With a simple search on the internet, you will find countless versions of the eggplant dip, from the oriental version (baba ganoush) to the Mediterranean or Greek (melitzanosalata). Still, this recipe adapts a Romanian recipe with small modifications.
Ingredients
Because the eggplants were medium-sized, I will use four pieces of ripe eggplant, at around 1.5 kg, enough for four generous servings.
For this amount of eggplant, I will use a larger onion and two tablespoons of good-quality mayonnaise.
Otherwise, sea salt, freshly ground pepper and sunflower oil being that in Transylvania, is most often cooked with this type of oil.
How to Make the Grilled Eggplant Dip Recipe?
It is a very simple recipe and is made in a fairly short time. In the beginning, we need to fry the eggplants, and for this, I recommend you fry them over an open flame or grill. This way, you will get an eggplant dip with a sublime smoke aroma.
I usually fry them on the stove burner, but when my time allows, and I don’t want to fill my kitchen with fried eggplant, I use the grill in the yard for this.
We fry the eggplants on all sides, turning them occasionally until the skin becomes burnt and the eggplants are soft to the touch.
After fried, I set them aside to cool a little to peel them. Thus, I placed the soft and baked eggplants in a sieve and let them drain for 5-10 minutes, a little bit bitter.
While the fried eggplant is draining, I peeled the onion and put it on the small grater, but if you want, you can chop it very finely.
The onion is thus grated, where only the aroma will be felt; we put it in a bowl, where we will mix everything.
Now I continue with the eggplants, which, if they have drained, I put on a wooden chopper and with the blade of a large knife, I chop them finely until we get a paste.
Put the eggplant dip in a bowl over the grated onion and mix with a wooden spoon, pouring a little oil until we get a creamy paste.
Now I add two tablespoons of mayonnaise; as I said, choose to use quality mayonnaise or even make mayonnaise at home.
Stir further and season with a teaspoon of sea salt and freshly ground pepper. I also added the juice from a quarter of a lemon.
Stir again, and taste if we have to season; if not, it’s ready; this was my grilled eggplant dip recipe in my style and ready to serve.
Frequently Ask Questions (F.A.Q.)
What dip is made from roasted eggplant?
The dip made from roasted eggplant is called Baba Ghanoush (also spelt Baba Ganoush or Baba Ghannouj). It is a famous Middle Eastern dip made with roasted eggplant, tahini (sesame paste), garlic, lemon juice, and olive oil. The eggplant is typically roasted until the skin is charred, then peeled and mashed or pureed with the other ingredients to create a smooth and creamy dip.
What is the Greek dip made from eggplant?
The Greek dip that is made from eggplant is called Melitzanosalata. It is a traditional Greek dip similar to the Middle Eastern dip Baba Ghanoush. Melitzanosalata is made with roasted or grilled eggplant, garlic, olive oil, lemon juice, and salt. Some dip variations may include onions, parsley, or feta cheese.
What flavours go best with eggplant?
Eggplant has a mild and slightly earthy flavour. It is a versatile ingredient with garlic, lemons, tomatoes, herbs like basil, parsley or oregano, and spices like cumin, paprika or coriander.
How to Serve?
We like to immediately serve the grilled eggplant dip, spread on a slice of fresh bread with fresh tomatoes and riped in the sun. But it is just as tasty the next day and can be kept in the fridge for two or three days without any problems.
If the eggplant is of good quality and variety, and if you do not want to use mayonnaise, you can not add it, and you will get a dip with a more intense eggplant taste, but very tasty.
I recommend you try this recipe. If you like the grilled eggplant dip recipe, you can try other sandwich spread recipes like the best creamed cauliflower recipe or the classic egg salad sandwich recipe, with which you can serve a homemade chicken salami.
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Grilled Eggplant Dip Recipe
Equipment
- 1 bowl
Ingredients Â
- 4 pieces eggplants medium-size
- 1 piece onion large size
- 2 tbsp mayonnaise
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- ¼ piece lemon juice
- 50 ml sunflower oil
InstructionsÂ
- Fry the eggplants on all sides, turning them from time to time until the skin becomes burnt and the eggplants are soft to the touch. Set them aside to cool a little and peel them. Placed the soft and baked inside of the eggplants in a sieve and let it drain for about 5-10 minutes
- Peel the onion and grate it on the small grater, then put it in the bowl. Put the eggplant on a wooden chopper and with the blade of a large knife, chop them finely until we get a paste. Put the eggplant paste in a bowl over the grated onion and mix with a wooden spoon, pouring a little oil, until we get a creamy paste. Add the mayonnaise, season with sea salt, freshly ground pepper and the juice from a quarter of a lemon.
- Serve it immediately, spread on a slice of fresh bread and with fresh tomatoes and riped in the sun.
